baked nachos

Easy Low FODMAP Sheet Pan Nachos - my take on the popular Tex-Mex appetizer filled with crunchy tortilla chips, tasty taco meat, melty cheese, and all the FODMAP-friendly toppings.

Low FODMAP Sheet Pan Nachos

olive oil

leek leaves (green tops only)

jalapeno (optional)

(16 oz.) package ground turkey (or beef)

Tbsp. low FODMAP taco seasoning (or to taste)

(11 oz.) bag corn tortilla chips

cheddar cheese (or dairy-free cheese)

tomato,

⅓ cup sliced green onion (green parts only)

black olives

cilantro

Fody Foods Low FODMAP Salsa

Fody Foods Low FODMAP Taco Sauce

Heat olive oil in a large skillet over medium-high heat. Add leek leaves and optional jalapeno. Saute until leek leaves are bright green, fragrant, and soft. Add ground turkey and brown, breaking apart into crumbles, until cooked. Once cooked, add taco seasoning, stir mixture, and adjust seasoning to taste. (If you’re using homemade low FODMAP taco seasoning, you may want to add a little salt here.) Remove skillet from heat and set aside.

Place tortilla chips onto a rimmed baking sheet and spread into an even layer. Top with cooked turkey mixture and sprinkle evenly with cheese. Bake for 5 minutes.

Remove pan from oven. Top with your favorite optional toppings and serve warm.

Here is a reader favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Sheet-Pan Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Healthy Game Day Recipe Idea - Sheet-Pan Chicken Nachos

chicken thighs

cumin

garlic powder (optional)

salt

black pepper

8 cups of your favorite tortilla chips,

Monterey Jack cheese

black beans

tomatoes (sliced thinly, I used colorful cherry tomatoes)

fresh bell peppers (sliced thinly)

pickled Jalapeños (roughly chopped)

corn (I used drained and rinsed canned corn)

avocado

fresh cilantro leaves (as garnish)

radishes (sliced thinly (optional))

Mexican cheese

lime

Pre-heat the oven to 350 degrees.

Line a baking sheet with parchment paper and set aside.

Pat dry chicken thighs using paper towels.

Rub both sides of the thighs with olive oil.

Sprinkle them with cumin, garlic powder, salt and pepper.

Transfer onto the parchment-lined baking sheet and roast for 25-30 minutes or until thighs reach 165 degrees when a thermometer is inserted in the middle of a thigh.

Cover with a sheet of aluminum foil and set aside to cool for 5 minutes. Do not turn the oven off.

For the chicken:

Line another baking sheet with parchment paper.

Spread half of the chips onto the sheet.

Sprinkle half of the Monterey Jack cheese and half of the beans over the chips.

Place in the oven and bake until cheese melt, 8-10 minutes.

Meanwhile, shred the chicken.

Take the first layer of chips, cheese, and black beans out of the oven and top them off with the rest of the chips, black beans, half of the shredded chicken, half of the tomatoes, half of the bell peppers and half of the jalapeno peppers. Place it back in the oven for another 7-8 minutes.

For the chips:

Top it off with the rest of the chicken, tomatoes, and peppers.

Garnish it with cubed avocado, cilantro, and if using, sliced radishes and crumbled

queso fresco

Serve immediately with wedges of lime on the side.

For the topping:

These Buffalo Chicken Nachos are so easy to make and are sure to be a crowdpleaser!

Buffalo Chicken Nachos

chicken breast

Salt and pepper (to taste)

buffalo sauce

ranch dressing

Corn tortilla chips (10-15 ounces)

colby jack cheese

onions

Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil (optional)

In a large saute pan, heat olive oil over medium heat. Add in chicken, sprinkle with salt and pepper, and cook until no longer pink, about 10-12 minutes. Remove from pan and shred chicken.

Add shredded chicken back into saute pan and stir in buffalo sauce and ranch dressing. Let simmer for 1-2 minutes.

On a baking sheet, add a layer of the corn tortilla chips. Top evenly with the shredded chicken and shredded cheese. Bake for 5-7 minutes, until cheese is melted through.

Top with green onions and serve warm!

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Low FODMAP Sheet Pan Nachos

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Top 3 baked nachos recipes from across the web

The most viewed baked nachos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low FODMAP Sheet Pan Nachos

Healthy Game Day Recipe Idea - Shee...

Buffalo Chicken Nachos

The most viewed baked nachos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine